This recipe comes right from the Food Monster kitchen! Our Recipe Coordinator whipped this delicious and hearty salad up in a jiffy. It's a great salad to prepare in advance, and awesome for outdoor picnics.

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High Protein Roasted Cauliflower and Kale Salad With Curried Chickpeas [Vegan, Gluten-Free]

Serves

4-5

Ingredients

For the Roasted Cauliflower:

  • 1/2 head cauliflower
  • 1 teaspoon of olive oil
  • A pinch of salt
  • A pinch of pepper

For the Curried Chickpeas:

  • 1 15-ounce can of chickpeas
  • 1 and 1/2 teaspoons of curry powder
  • 1 teaspoon of paprika
  • 1/2 teaspoon turmeric
  • A pinch of salt
  • A pinch of pepper
  • 1 teaspoon of nutritional yeast

For the Kale Salad:

  • 6-8 cups of kale (we used a combination of lacinato and curly kale, adjust amount if needed)
  • 1 scallion, chopped
  • 1/2 tomato, chopped
  • 2 carrots, chopped
  • 1 teaspoon of olive oil
  • 1/2 lemon juice
  • 1 teaspoon of nutritional yeast
  • 1/2 teaspoon of garlic powder
  • Salt if needed
 
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Preparation

For the Roasted Cauliflower:

  1. Preheat your oven to 375 F. Line a tray with parchment paper.
  2. Chop your cauliflower up into bite-sized pieces and toss with olive oil and seasoning.
  3. Bake for 15-20 minutes, checking to make sure it's brown and roasted beautifully. Adjust time if you need to.

For the Curried Chickpeas:

  • Set your stove top to medium-heat.
  • Toss the chickpeas in the seasoning and oil, and add to your pan. Roast them until they are golden, about 5-10 minutes.

For the Kale Salad:

  • Combine all ingredients and massage. The longer you massage the kale, the easier it will be to chew, as you are breaking down the leaves a bit. It should be a beautiful vibrant green.
  • Add your chickpeas and cauliflower and toss everything together. Serve and enjoy!


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